Tayberry Raspberry Lemon Jam

1. 1

   Place rinsed berries and sugar into a nonreactive stock pot. Mix together, crushing the berries to get the juices flowing. Place on the stove over low heat stiring until the sugar is dissolved.

2. 2

   Add lemon peel.

3. 3

   Increase the heat to high continuing to stir until the mixture starts to bubble.

4. 4

   Lower heat to medium and cook for another 5 minutes. Once it starts to thicken, ladle jam into jars and process in a water bath canner for 10 minutes.

5. 5

   *I used my preserved lemon peels but you could also use fresh lemon zest or any other kind of citrus zest you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.